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1
In a food processor, blend raspberries. Press puree through a sieve to separate seeds from puree. Makes 1/2 cup raspberry puree. Add agave nectar and mix well.
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2
Cupcake Mix
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3
Preheat oven to 350 degrees Fahrenheit. Add cupcake liners to a muffin tone with a dozen spots plus a Pyrex muffin cup.
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4
In a medium bowl, mix soy milk and apple cider vinegar and let sit for 5 minutes for mixture to curdle.
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5
Add sugar, oil, vanilla and almond extract, and raspberry puree and blend well.
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6
In a small bowl, mix dry ingredients. Slowly add the dry ingredients to wet ingredients and mix well.
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7
Pour cupcake batter into muffin tins and place in oven.
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8
Bake for 20 minutes. Let cool for 15-20 minutes. Meanwhile, prepare icing.
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9
Blend and mix 2 cups powdered sugar, lime juice and Tofutti with an immersion or hand mixer until well combined. Add lime zest and mix again.
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10
After cupcakes have cooled, cut the center of each baked cupcake. (Do not cut all the way down to the base of cupcake, just a little past the middle section) Add 1/2 tablespoon of icing in each center. Cover each cupcake with the cut out cupcake portion. There should not be too much a gap but should fit right into the cupcake.
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11
You will have leftover icing. Add 1/2 cup more of powdered sugar and 2 1/2 Tablespoons of the vegetable shortening and blend with immersion blender. Let the icing sit for an hour.
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12
Ice each cupcake with a knife or by slowly spooning icing of the top portion of cupcake. Decorate with the lime zest.
